Mix the flour, salt, and vegetable oil together. The dough will be crumbly.

Slowly add the water until a solid dough begins to form. You may not need all the water.

Knead the dough for about 5 minutes, just until the dough feels slightly elastic.

Place in a bowl and cover with a cloth or or plastic wrap while you work on the filling.

Boil the potatoes in salted water until they're fork-tender (about 10 - 15 minutes). Drain and set aside for later.

Meanwhile, have your onion, ginger, chili, and spices ready. Heat a tbsp of vegetable oil in a medium-sized pan over medium heat. Add the cumin seeds and cook until they're just browned and start to become fragrant (2 - 3 minutes).

Add the onions, ginger, and chili and cook until the onion has softened, about 3 - 5 minutes. Add in the coriander, Garam Masala, and cayenne pepper. Stir until everything is mixed and let cook for another minute.

Add the peas and cook until they've turned light green. (By this point, you may need to add a splash of water here and there if the mixture is sticking to the pan).

Add the potatoes and stir into the mixture. Then add the cilantro and lemon juice. Taste and adjust seasoning as needed. Take off heat and let cool to room temperature before proceeding with the next steps.

Take your dough and divide it into 12 equally-sized balls. (They don't need to be perfectly round).

Take one ball and roll the dough into a 6-inch circular shape. It's okay if the shape isn't perfectly circular. Cut the dough in half.

On one half, add about a tablespoon's worth of filling. Have a small bowl of water handy. Dip a finger into the water and outline the outer edges of the pastry. (This will help the pastry to stick together as you're folding it). Take one edge of the dough and fold over the filling. Use your fingers to press the dough together along the edges so that it seals. Continue with the other half of the dough.

Repeat this process with each ball of dough. You can adjust how much filling you put in, depending on how well the dough shapes over it. Continue until you've made all the samosas. **You can stop here if you intend to cook the samosas later. Simply put them on a platter, cover with plastic wrap or a tea towel, and place in the fridge until you're ready to use them.

Once all of your samosas are assembled, heat up the oil in a pan or deep fryer. If using a pan, make sure the oil is at least an inch deep. Heat until the oil is 375 degrees Fahrenheit.

Add up to three samosas at a time and deep-fry until golden brown. This should take no more than 3 to 5 minutes.

Using a slotted spoon, take out the samosas and place on a paper-towel-lined plate to drain.